Pickled Beets (Pancar Turşusu)

We wash 2 kg (about 4.4 lb) of beets, peel them, and cut them into quarters. We add water to a pot until the beets are fully submerged and boil them. Once cooled, we add 6 crushed garlic cloves, 1 dessert spoon (about 2 tsp) of salt, and 2 tea glasses (about 200 ml / 3/4 cup + 2 tbsp) of grape vinegar into the pot, stir everything together, and transfer into jars.

About This Recipe

Actually, we are right in the middle of beet season. However, unfortunately, even in season, beets never seem to get the place they deserve on our tables. The benefits of beets are endless — from the pigment that gives them their color, to their pulp and juice, every part offers something valuable for our bodies.

Thanks to the vitamin C found in beets, they are one of the greatest supporters of a strong immune system. As we age, blood flow to the brain slows down, which gradually causes a decline in cognitive functions — most notably conditions like dementia and Alzheimer's. The nitrates found in beets convert to nitric oxide in the body, which makes an important contribution to keeping cognitive functions running at their most efficient. Nitrates also relax and dilate blood vessels, improve circulation, and lower blood pressure.

Betalainis, the compound that gives beets their purple color, is also a highly potent antioxidant. Additionally, adequate beet consumption regulates bowel movements and helps prevent problems such as constipation and indigestion. In particular, consuming the pulp has protective properties against colon cancer.

We have prepared this Pickled Beets recipe — the most vibrantly purple form of this special superfood — to add color to your table. We promise it will be just as good as the classic Pickled Cabbage recipe. Enjoy...